Rocky Road Fudge (Makes Almost 5 Lbs.!)

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Above:  I love ‘loaded’ fudge– if you don’t,
you can control that by altering the recipe.

This great (and easy) fudge recipe came our

way from Paula– thank you, Paula!


IF you just so happen to know anyone who likes
fudge,… this is an easy ‘GIFT-y” item.
Above: For those who do not like (or cannot eat) nuts,
add only the mini marshmallows.
I sometimes put the above variation of fudge mixture in
the 8×8-inch dish; then I quickly add the walnuts
and fill the 9×13-inch dish, as shown below.
Above: Fudge with a lot of walnut pieces,
plus the mini marshmallows.

Before you begin this recipe, generously butter a 9×13-inch AND an 8×8-inch baking dish for when the fudge is done.

1.  Put 3 cups miniature marshmallows in a shallow container and put into freezer— freeze until “FROZEN”.  You’ll add these at the end.  (You can put these in the freezer way ahead of time, if you wish.)  These are frozen ahead of time so that they won’t quickly melt INTO the fudge when they’re added at the end.


2. In a large heavy saucepan, combine the following three ingredients, heat just until melted and blended together and set aside (you could microwave these in a microwave safe bowl for one-minute increments until it’s all melted and blendable):

  • 20 oz. total (three of the giant-sized?) Hershey OR Symphony OR Dove milk chocolate candy bars (broken into pieces)
  • 12 oz. bag of semi-sweet chocolate chips (I prefer the Ghirardelli brand)
  • 1 cup butter (cut into pieces)



3.  Combine the following three ingredients:

  • 4 cups white granulated sugar
  • 1 can (or 1 and 2/3 cups) evaporated milk
  • 2 and 1/2 cups miniature marshmallows (not the ones you have frozen) and bring to boil over medium heat.

Stir constantly to prevent scorching on the bottom.  Continue to cook and stir at a light but steady boil for 7 minutes.

Remove from heat immediately after 7 minutes.  Pour this very hot mixture over the “set aside” chocolate/butter mixture in the heavy saucepan or bowl.

With a wooden spoon (preferably), stir until chocolate/butter is melted and the mixture is well blended.  Continue to stir* until candy loses ‘SOME’ of its shine.

After  few minutes(?), when it has lost ‘some’ of its shine, stir in the still-frozen 3 cups of miniature marshmallows,  2 teaspoons vanilla, and 1 pound (or less, or none?) walnut halves (once the frozen marshmallows have been added, you don’t want to stir long enough to make them soften/melt– but, to keep their shape).

* If you stir for too long after it loses some of its shine, the fudge will, almost in an instant, start to firm up too quickly and you won’t be able to incorporate the frozen marshmallows, vanilla and walnuts.

Immediately pour into the two buttered pans– one a 9×13″, and the other an 8×8″.  Cover with Saran wrap, and refrigerate for at least 2 hours before cutting.  Keep refrigerated until ready to serve.  (Better yet, double-wrap unused portions first in Saran wrap and then aluminum foil.  Freeze in an air-tight container.  It will stay ‘good’ for a long time– IF it survives! )


Source Recipe:

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